Vegan Banana Blossom Fish Recipe
Today, we’re presenting a delightful vegan alternative to the traditional fish and chips. Our Vegan Banana Blossom Fish Recipe is crispy, flavourful, and perfect for those who miss the taste of the sea but want to avoid animal products. With its tender texture and deliciously seasoned batter, this dish is sure to become a favourite at your table.
History
Banana blossoms, also known as banana flowers or hearts, are the large, purple-skinned flowers that hang at the end of banana clusters. They have long been a staple in Southeast Asian and Indian cuisines, appreciated for their versatility and nutritional benefits. Traditionally, these blossoms are used in salads, curries, and stir-fries. Recently, they’ve gained popularity as a fish substitute in vegan recipes due to their flaky texture and ability to absorb flavours, making them an ideal component for this plant-based fish dish.
Serving Suggestions
This vegan banana blossom fish pairs wonderfully with classic accompaniments like tartar sauce, lemon wedges, and crispy fries. For a healthier twist, serve it alongside a vibrant salad of mixed greens, cherry tomatoes, and a light vinaigrette. You can also try it with mushy peas and a sprinkle of malt vinegar for a traditional fish and chips experience.
Storing Instructions
If you have leftovers, allow the banana blossom fish to cool completely before storing. Place the pieces in an airtight container and refrigerate. They will keep well for up to three days. For longer storage, you can freeze the fried banana blossoms in a single layer on a baking sheet before transferring them to a freezer-safe container. They can be frozen for up to two months.
Reheating Instructions
To reheat the banana blossom fish, preheat your oven to 180°C (350°F). Place the pieces on a baking sheet and heat for about 10-15 minutes, or until they are warmed through and regain their crispiness. Avoid using the microwave, as it can make the batter soggy.
Conclusion
We hope you enjoy this innovative take on a beloved classic. Whether you’re vegan or just looking to try something new, this banana blossom fish is sure to impress. We’d love to hear your thoughts and see your photos—share them in the comments below! Don’t forget to subscribe to our newsletter for more exciting recipes and culinary tips.
How to Make Banana Blossom Fish Recipe
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Vegan Banana Blossom Fish Recipe
Description
Indulge in a vegan twist on a classic favourite with our Vegan Banana Blossom Fish Recipe. This dish features banana blossoms coated in a light, crispy batter seasoned with dill and nori, giving it a delightful sea-inspired flavour. Paired with tartar sauce, lemon wedges, and crispy fries, this plant-based meal offers all the satisfaction of traditional fish and chips without any animal products. Perfect for vegans and anyone looking to try a delicious and innovative dish.
Ingredients
Instructions
Prepare the Banana Blossoms:
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Drain and Rinse
Drain and rinse the banana blossoms thoroughly to remove excess brine.
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Dry the Blossoms
Pat them dry with paper towels to ensure the batter adheres properly.
Mix the Flour Coating:
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Combine Dry Ingredients
In a bowl, mix 1 cup of flour, 1/2 tsp salt, 1 tsp dill, and 1 tbsp crushed nori. Stir until well combined.
Make the Batter
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Blend Wet Ingredients
In another bowl, whisk together 1 cup of flour, a pinch of turmeric, 1 tbsp pickle juice, 1 tbsp caper brine, 2 tsp lemon juice, and 1 cup of sparkling water or beer until smooth.
Prepare the Chips:
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Cut the Potatoes
Slice the potatoes into chips and set aside in cold water to prevent browning.
Heat the Oil:
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Preheat the Oil
In a deep pot or wok, heat vegetable oil to 190°C (375°F). Ensure there is enough oil to submerge the banana blossoms, but do not overfill the pot.
Coat and Fry the Blossoms:
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Dredge in Flour Mixture
Coat the banana blossoms in the flour mixture, ensuring they are evenly covered.
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Dip in Batter
Submerge the coated banana blossoms into the batter, making sure they are well-coated.
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Fry to Perfection
Carefully place the battered banana blossoms into the hot oil. Fry for about 4-5 minutes, turning occasionally, until golden brown and crispy.
Cook the Chips:
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Fry the Chips
In the same oil, fry the potato chips until they are golden and crispy. This should take about 5-7 minutes.
Serve:
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Drain and Plate
Remove the fried banana blossoms and chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
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Garnish and Enjoy
Serve immediately with vegan tartar sauce, lemon wedges, and a side of crispy chips.
Equipment
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- Amount Per Serving
- Calories 300kcal
- Calories from Fat 135kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Sodium 600mg25%
- Potassium 450mg13%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 5g10%
- Vitamin C 5 mg
- Calcium 20 mg
- Iron 2 mg
- Vitamin E 0.5 IU
- Vitamin K 2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure banana blossoms are thoroughly drained and patted dry for the batter to adhere properly.
- Use sparkling water or beer to create a light and crispy batter.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- The frying oil should be hot enough (190°C/375°F) to achieve a crispy coating.
- Serve immediately for the best texture and flavour.
- Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.
- Reheat in the oven at 180°C (350°F) to maintain crispiness. Avoid microwaving to prevent sogginess.
Frequently Asked Questions
Yes, fresh banana blossoms can be used. Ensure you remove the tough outer layers and soak the edible parts in water with lemon juice or vinegar to prevent browning before using them in the Banana Blossom Fish Recipe.
You can substitute club soda for sparkling water or beer in the batter to keep it light and crispy in the Banana Blossom Fish Recipe.
Absolutely! Use a gluten-free flour blend instead of all-purpose flour to make the Banana Blossom Fish Recipe gluten-free.
Store any leftover Banana Blossom Fish in an airtight container in the refrigerator for up to three days. For longer storage, freeze the fried banana blossoms in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to two months.
To reheat the Banana Blossom Fish, preheat your oven to 180°C (350°F) and place the pieces on a baking sheet. Heat for 10-15 minutes until they are warmed through and regain their crispiness. Avoid microwaving, as it can make the batter soggy.
Yes, if you don't have caper brine, you can use additional pickle juice as a substitute in the Banana Blossom Fish Recipe. It will still add a tangy flavour to the batter.
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Fiona O'Sullivan
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